Strawberry Shortcake

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Course: Dessert
Cuisine: American
Keyword: strawberries
Servings: 6 people


For the base:

  • 225 g dairy free spread
  • 150 g icing sugar
  • 1 egg
  • 350 g gluten free plain flour

For the filling:

  • 400 g strawberries halved
  • 2 tbsps icing sugar
  • 400 ml dairy free whipping cream *


  • Whisk together the dairy free spread and icing sugar until light and fluffy
  • Whisk in the egg
  • Stir in the gluten free flour
  • Wrap in cling film and chill in the fridge for an hour
  • Preheat the oven to 180 oC
  • Roll out the dough to 5mm
  • Using a cookie cutter cut out twelve circles and place on a parchment lined baking sheet
  • Bake in the oven for 15 minutes
  • Let the cookies cool completely
  • Beat together the icing sugar and dairy free whipping cream
  • Sandwich the biscuits together with the whipped cream and strawberries


*SoyaToo make a carton of whipping cream you can chose from rice, soya or coconut.  You can purchase this online or at your local health store.

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